Advances in Clinical and Experimental Medicine

Title abbreviation: Adv Clin Exp Med
JCR Impact Factor (IF) – 1.727
Index Copernicus  – 166.39 pts
MNiSW – 70 pts

ISSN 1899–5276 (print)
ISSN 2451-2680 (online)
Periodicity – monthly

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Advances in Clinical and Experimental Medicine

2017, vol. 26, nr 6, September, p. 1015–1021

doi: 10.17219/acem/61665

Publication type: review article

Language: English

Creative Commons BY-NC-ND 3.0 Open Access

The potential role of selected bioactive compounds from spelt and common wheat in glycemic control

Izabela Biskup1,A,B,C,D,E,F, Magdalena Gajcy1,B,C,D,F, Izabela Fecka1,A,C,E,F

1 Department of Pharmacognosy, Wroclaw Medical University, Poland

Abstract

Diet is an important lifestyle factor which influences people’s health and the prevention of chronic diseases such as type 2 diabetes. Cereal-based foods constitute the main component of the everyday diet worldwide. Old cereal species like spelt (Triticum spelta L.) are becoming more and more popular, especially in Europe. This review focuses on the role of bioactive compounds from spelt and their possible biological mechanisms of action in glycemic control. Spelt grain contains a high amount of dietary fiber, which can modulate postprandial glycemia. Other phytochemicals, such as phytic acid and alkylresorcinols, also contribute to controlling blood glucose levels, insulin sensitivity and hiperinsulinemia. Antioxidant compounds present in spelt grain may act as protection from negative outcomes of chronic hyperglycemia. In this paper the composition and beneficial properties of spelt are also compared with those of widely consumed cereals like common wheat (Triticum aestivum L.). The health benefits of whole grain as opposed to refined products are also discussed.

Key words

wheat, glycemic control, spelt

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